• In a blender, combine cake doughnut mix, water, pumpkin purée, pumpkin spice, and cinnamon. Mix on low for 30 seconds and then on medium-high for 30 seconds until batter is smooth. Let the batter rest for 3 minutes to thicken slightly.
• Meanwhile, warm cooking oil in a mini fryer or deep pot to 365 degrees F on the stove. Scoop out batter and plop into heated oil for 40 seconds on each side or until golden.

For crumb doughnuts

• Immediately after removing doughnuts from hot oil, drizzle them with glaze (mix 1 cup powdered sugar, 2 tablespoons milk, and ½ teaspoon vanilla extract). Once glazed, roll doughnuts in crumb mixture made of day-old doughnuts and pumpkin spice.

For sugar doughnuts

• Once they’re out of the oil, cool doughnuts to room temperature (about 10 to 15 minutes). Once cooled, roll in confectioners sugar until coated.